Fried Salt Cod

Ingredients

• 1 teaspoon sea salt 
• 1 cup flour all-purpose
• 0.3 cup parsley fresh finely chopped
• 8 servings lemon wedges 
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 1 lb cod boneless skinless rinsed well
• 1 qt vegetable oil 
• 0.5 cup water 

Equipment

• bowl
• baking sheet
• knife
• whisk
• pot
• kitchen thermometer
• mortar and pestle
• tongs

Directions

1. Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Chill cod until ready to use.
2. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
3. While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl.
4. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes.
5. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
6. Sprinkle with sea salt and serve immediately.
7. • Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to
8. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming. • If your sea salt is very coarse, lightly crush it with a mortar and pestle or the side of a large heavy knife.